I’m OBSESSED with using sauces and dressings that make a salad not so boring. This miso ginger sauce is silky smooth, deliciously gingery, with the perfect amount of sweet, and umami flavors.
Did you know I had never used miso until last year?! I love the flavors it brings to a recipe, especially my Tempeh Salad with Miso Ginger Sauce.
What is miso? Miso is often used in Japanese cooking and made through a fermentation process either using soybeans and/or a grain. There are many different types of miso...I used white miso paste in most of my recipes. The flavor in white miso paste is a soft umami flavor with a milder and sweeter taste. Because of the fermentation, miso is high in probiotics.
How to make this miso ginger sauce:
- I love making this in advance since it gives it a chance for the flavors to set in.
- However, if you make it when you're ready to eat, it's still just as delicious.
- Whisk together miso, ginger paste, tahini, maple syrup, lime, black pepper, and water.
- If you make this in advance, refrigerate until you are ready to use. The sauce will thicken in the fridge so add an extra tablespoon of water at a time until you reach your desired consistency.
Add this to your favorite salads, top it on toasts, or use it as a dip with some roasted veggies! If you liked this recipe, you may also love:
- Miso-Glazed Brussels Sprouts
- Tempeh Salad with Miso Ginger Sauce
- Vegetable Lettuce Wraps with Crispy Tofu
- Roasted Vegetable Bowl with Peanut Sauce
Miso Ginger Sauce
- ¼ cup miso paste
- ¼ cup tahini
- 2 tablespoons ginger paste
- 2 tablespoons maple syrup
- 1 teaspoon black pepper
- 1 juice of a small lime
- ⅓ cup water*
- In a small bowl, whisk together miso, ginger, tahini, maple syrup, lime, and black pepper until well combined.
- Add this to your favorite salads, top it on toasts, or use it as a dip with some roasted veggies!
- Add more water 1 tablespoon at a time until you reach desired consistency.
- If you make the sauce in advance, it may thicken so add water until you reach your desired consistency.